French Cuisine

French Cuisine

French Cuisine
Indisputably, one of​ modern Frances greatest treasures is​ its rich cuisine. ​
The French have an ongoing love affair with food.
The cuisine of​ France is​ remarkably varied with a​ great many regional differences based on the​ produce and​ ​ gastronomy of​ each region.
Culinary traditions that have been developed and​ ​ perfected over the​ centuries have made French cooking a​ highly refined art. ​
This is​ true of​ even the​ simplest peasant dishes, which require careful preparation and​ ​ great attention to detail. ​
it​ is​ expected that even the​ simplest preparation be undertaken in the​ most careful manner, which means disregarding the​ amount of​ time involved.
Of course, the​ secret to success in a​ French kitchen is​ not so much elaborate techniques as​ the​ use of​ fresh ingredients that are locally produced and​ ​ in season.
French cooking is​ not a​ monolith it​ ranges from the​ olives and​ ​ seafood of​ Provence to the​ butter and​ ​ roasts of​ Tours, from the​ simple food of​ the​ bistro to the​ fanciful confections of​ the​ Tour dArgent.
A French meal might begin with a​ hot hors doeuvre or​ for​ luncheon, a​ cold hors doeuvre followed by soup, main course, salad, cheese, and​ ​ finally dessert. ​
The French operate with a​ strong sense that there is​ an appropriate beverage for​ every food and​ ​ occasion. ​
Wine is​ drunk with the​ meal, but rarely without food. ​
An aperitif a​ light alcoholic beverage such as​ Lillet precedes the​ meal and​ ​ a​ digestive something more spirited say, cognac may follow. ​
This close relationship between food and​ ​ wine may, in part, closely parallel the​ evolution of​ great cooking and​ ​ great wine making. ​
it​ is​ probably not coincidental that some of​ the​ best cooking in France happens in some of​ her finest winegrowing regions. ​
In Burgundy, Bordeaux, Provence, and​ ​ Touraine, wine is​ as​ prevalent in the​ cooking process as​ it​ is​ in the​ glass.
French cooking is​ considered by many to be the​ standard against which all other cuisines are measured it​ is​ also referred to as​ haute cuisine. ​
This standard was introduced into the​ French courts by Catherine de Medici in the​ 1500s, and​ ​ later perfected by Auguste Escoffier 18461935, who is​ considered the​ Father of​ French Cooking. ​

Nouvelle Cuisine, which became popular in the​ 1970s, was in reaction to the​ rich cooking of​ classic French cuisine. ​
This new cuisine has a​ healthful cooking philosophy crisply cooked vegetables and​ ​ fruit based sauces as​ opposed to flour and​ ​ cream sauces. ​
From classic French cooking to Nouvelle Cuisine, and​ ​ the​ many French regional cooking styles, there is​ something to satisfy just about every palate.
Visit the​ French Connections website http// .

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